http://www.lionsgrip.com/curingredients.html

Hey SS Sorry for the delay in replying. I dont frequent the site as much these days. I think I've gone full circle now and find it generally less interesting as most of the topics raised have been discussed before. In answer to your reply; The Chinese have a saying " If it has lived...then you can eat it" but they dont specify a timescale lol!
I know what you mean about not being able to disguise the quality of the veg but sometimes poor quality produce (Im thinking in terms of potatoes mainly) are sold to the catering trade in the form of outgrades / peelers. These are essentially a good spud with a blemish/mark on that can be removed with a knife after they have been through the rumbler. The final quality of the produce is not compromised, it just takes more prepping to get there and a little bit more waste. As far as Chinese Restaurants  go on the potato front: they seem to prefer to buy the frozen par-fried chips. My Asian wholesaler friend tells me (and has confirmed it to me again today) that he can usually shift onions that have started to shoot a bit to the chinese restaurants. He does have to occasionally dump a few though that he cant sell.
If you think about tomatoes: the riper they are the sweeter they are so it follows that if they buy a box of toms that are past their "best by" date there a probably a few casualties in the box but the good ones will be very good - if you know what I mean?
I would also add that the "posher places" would possibly buy better produce two of three times a week direct from their local wholesale market

Hi Comis
They sometimes buy a few whites perhaps for their occasional non asian clientelle. Really its all down to price Im afraid. I read the occasional post specifying "salad potatoes", red onions, Spanish onions etc and I just laugh. These guys put price first and quality second (or sometimes third!) They all use Dutch onions if they're cheaper than British - which they usually are. At the end of the season, if theres a shortage, they will buy Spanish. All depends on availability.
I was once told that if youve got some poor quality produce,  the asian restaurants will buy it. If its really, really crap then the Chinese restaurants will buy it
This is all fact my friends.

I grow & supply Asian Shops round Brum. The most popular variety by far (99%) are Romano

around brum No 3 is mint raita.
CA's recipe is as usual the db's 
https://curry-recipes.co.uk/curry/index.php?topic=1224.0

Quote from: Secret Santa on July 07, 2010, 10:26 PM


It's just as well I was using my digital bullshit meter on this quote. If I'd been using my old analog one its needle would be wrapped around the end stop!  :

Lmao  ;D

sorry to sound sceptical guys, but i doubt we will learn much from this publication.
Hope I'm proved wrong tho
mick

I would advise checking the sell by date before you buy any replacement stock. Bought some Rajah ground coriander the other day from Asda and when I opened it, it had no aroma whatsoever. The sell by date only had a month left so beware!

Quote from: Domi on June 23, 2010, 01:54 PM
[I must admit I haven't used it for quite a while now.

no nor have I but will probably give it a try again soon now that i have more experience.
Such a shame old DV doesnt post here any more.
I wonder......has he defected to the darkside? lol

Check out Darth Phalls Base recipe as well first one i used off this forum and imo still one of the best

https://curry-recipes.co.uk/curry/index.php?topic=674.0